Total Time 50 minutes

Calories per serving 405


    6 oz - Chicken breast, boneless/skinless, raw
    1 tsp(s) - Olive Oil
    1/4 med (2-1/2 inch) - Onions, raw
    1 clove - Garlic, raw
    5 oz - Tomatoes, crushed, canned
    to taste - Oregano
    to taste - Red Pepper or Cayenne Pepper
    to taste - Black Pepper
    1/2 oz - Brown Rice, dry
    1/4 med (2-1/2 inch dia) - Bell Peppers, green, raw
    1 1/2 oz - Kidney Beans, drained, cooked, no salt added


1. Preheat skillet over medium heat. Slice chicken breast. Chop bell pepper and onion and mince garlic. Saute sliced chicken breast in olive oil. Add bell pepper, onion, garlic and cook until softened.

2. Cook brown rice according to package directions.

3. Stir crushed tomatoes with all of the juice into the skillet, and season with oregano, red pepper flakes, and black pepper to taste. Bring to a simmer and add cooked brown rice, and kidney beans. Cook until the rice and beans are warmed through.

Tips: 1/2 oz dry brown rice= 1 1/2 Tbsp dry = 1/4 cup cooked; 5oz crushed tomatoes= 1/2 cup; 6oz chicken= size of 2 decks of cards; 1 1/2 oz cooked kidney beans= 1/2 cup